Student recipes: Sam Stern's top five student recipes

Simple as you like – and trust me you will like. This sauce is perfect on
spaghetti (though it goes well with other pasta shapes too) and works in
many different scenarios. Get the seasoning right to balance any acidity…

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INGREDIENTS

440g dried spaghetti

Salt and pepper

A glug of olive oil

A knob of butter

A handful or two of freshly grated parmesan (or vegetarian alternative)

A few basil leaves (optional)

EASY TOMATO SAUCE

3 tbsp olive oil

2 garlic cloves, peeled and finely sliced

A pinch of chilli flakes/crumbled dried chilli

2 x 400g cans of chopped/whole plum tomatoes

A good pinch of sugar

A squeeze of lemon juice or a drop of balsamic vinegar (optional)

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Make the sauce:Put a heavy-bottomed pan over a gentle heat. Add
two-thirds of the oil then the garlic and chilli flakes. Let it warm through
to soften the garlic for 2 minutes or so (colouring will turn it bitter).
Add the chopped tomatoes directly. If using whole plum tomatoes, squish them
in with your fingers or break them up with a wooden spoon. Add the sugar and
season with salt and pepper. Stir well. Bring to the boil then lower to a
simmer and cook for 10–20 minutes.

Meantime, cook the pasta: Put a large, covered pan of water with a pinch of
salt and a glug of oil on to boil. Add the pasta and cook until al dente
(check your packet for timings).

Finish the sauce:Season to taste, add a little more sugar if it’s
sharp or a drop of lemon juice or balsamic to brighten it. Add the remainder
of the olive oil.

Drain the pasta into a colander. Tip it straight back into the pan and add the
butter and a little black pepper. Stir in the sauce.

Stick a large fork into the pasta. Twirl to hook a reasonable amount. Lift and
place onto plates or into warm bowls. Or grab it out with a pair of tongs.
Scatter over some parmesan, top with a few basil leaves, if you like, and
serve with bread or garlic bread and a rocket salad with balsamic dressing.

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CHANGE IT UP

1. Try tearing in a few fresh basil leaves as you finish the sauce, or
swirling a teaspoon of pesto through it before serving.

2. For a chilli tomato sauce, sweat off 1–2 finely diced red chilles for 3
minutes before adding to the sauce in place of the chilli flakes.

3. For a thicker tomato sauce, sweat off a finely chopped onion for 5–10
minutes before adding the chilli flakes and garlic.

4. If you like it creamy, blitz the cooked sauce with a stick blender or in a
food processor with 2 tbsp mascarpone or cream cheese until smooth.